Questified Peppermint Bark Mini Cupcakes Recipe

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We are famously passionate about Quest Peppermint Bark Bars. But only recently have we come to know that their true greatness comes from their versatility. Behold Peppermint Bark Bar Mini Cupcakes! Tiny cupcakes packed with peppermint flavor and protein! We like them a lot.

Check out the full recipe below

 

NUTRITIONAL INFO

PEPPERMINT BARK MINI CUPCAKES

Yields: 14 servings |  Serving Size: 1 mini cupcake

Calories: 90 | Protein: 9g  | Fat: 4g | Net Carb: 4g

Total Carb: 9g   | Sugar: 1g

Ingredients

PEPPERMINT BARK MINI CUPCAKES

 Frosting:

  • 1 cup low fat ricotta cheese
  • 2 tbsp powdered zero calorie sweetener
  • 1 scoop chocolate milkshake protein powder
  • 2 tbsp unsweetened cocoa powder
  • 1-2 tbsp almond milk

Method

  1. Preheat the oven to 350 F and prepare two cupcake tins with 14 mini liners.
  2. In a bowl, stir together the almond flour, coconut flour, protein powder, sweetener, cocoa powder, baking powder and salt and then set it aside.
  3. In a microwave safe bowl, add the chopped bar and almond milk and cook on high for 1 minute, stir until smooth.
  4. Let cool for five minutes before whisking in the eggs and melted butter.
  5. Add the dry ingredients to the wet and stir until a batter forms.
  6. Distribute the batter between the liners and bake the cupcakes for 12-14 minutes. Let cool.
  7. For the frosting, use a hand held mixer to beat the ricotta, powdered sweetener, protein and cocoa powder together until smooth.
  8. Add the almond milk 1 tablespoon at a time for a smoother consistency.
  9. Transfer the frosting to a piping bag and add a dollop of frosting onto each cupcake and smooth out with a knife. Top with sprinkles if desired.





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